I’m so sick of the minefield that has been created in the modern food industry. Firstly, we’ve been brought up on these foods and are now being told left right and centre that what we thought was fine to eat isn’t. On top of that, the alternatives that we are being sold are no better and sometimes worse for us! I get so fed up, disheartened and exhausted by our modern age. I’m sorry but it also makes me really angry. 😢
It's actually reasonably simple, eat whole real food like your grandparents did, the rest is mostly marketing BS. You said it yourself with the word 'industry'. Reading the ingredients list on a packet or box is enough for me to know if I should be eating it.
I agree with you, it’s all so confusing and you end up with more questions than answers!! I’m type 2 diabetic and for a while now been baking cakes with stevia instead of recipes with sucrose sugar because I was under the impression that stevia is better for you than sucrose, but listening to that I’m not so sure!!! So frustrating!!!! What’s other people’s opinion?? FYI I’ve been using the triple zero stevia.
@@kevanhandley7521 I would change your eating style away from baked goods altogether. My point of view is simple, if you couldn't theoretically hunt or gather it, think twice before putting it in your mouth.
@@kevanhandley7521 With a cake be careful as the starch gets converted into sugar also. Better to find a recipe that uses rolled outs as the fibre helps lower the rate of absorption of the starch
I can’t speak to whether diabetics should eat cakes but it might be worth checking out the episode on this channel about whether breads are healthy. It might give you some idea about which fibre rich flours might be good to use as they don’t spike blood sugar. I’ve heard of people using green banana flour for baked goods that might work for diabetics! I would stick with honey or maple syrup. As to baked goods re hunter gatherers, as you’ll see in the bread episode baked goods are ancient and pre-date hunter gatherer societies as a staple food. As long as they are not UPF versions they are probably okay with the appropriate tweaks for your own personal health.
There has been some serious oversimplification made here when it comes to honey. The RAW and never heated honey is not just a combination of sugars. It is a complex substance with enzymes and some other components we do not even truly understand. It has been proven that the RAW honey provides some serious benefits. Also a very important sweetener - allulose has not been mentioned here. It is not similar to stevia or the sugar alcohols and there is some research showing it may support the health of the microbiome.
Agreed! When I cut out table sugar 8 years ago my health & skin completely transformed. Since then if ever have anything with sugar my skin reacts badly within a day, I feel fatigued, dehydrated and any health problems I may have are triggered. In contrast I can have (raw & organic) honey, coconut sugar or maple syrup with no noticeable side effects daily. There are lots of trusted health experts that advocate for them.
0:55: 🍯 The podcast discusses natural sugar alternatives such as honey, maple syrup, Stevia, and Agave. 3:38: 🍯 Natural sugar alternatives, like table sugar, contain glucose and fructose, but may taste slightly different and often have extra micronutrients. 7:25: 🍯 Natural sweeteners like honey, agave syrup, and stevia have similar metabolic effects as table sugar, but more research is needed to determine their health impacts. 11:14: ✨ The majority of us are consuming too much hidden sugar in our foods, which is more concerning than adding sugar at the table. Recap by Tammy AI
"Natural sugar alternatives, like table sugar, contain glucose and fructose, but may taste slightly different and often have extra micronutrients." Note: In the case of honey, micronutrients are present but not in significant quantities (you obtain far more from just about any food source). Honey also contains fructose which does more harm than refined sugar, which contains only sucrose. Sucrose cannot be absorbed by the gut. It has to be first broken down by enzymes into glucose and fructose. This slows down its absorption, reducing the glucose spike, which is what does the most damage to the body. Fructose is absorbed directly and for this reason, is best avoided. Honey is natural, that's true! So is rabies.
@@antonystringfellow5152 In other words, sugar and honey are not "the same except for one thing," contrary to the video's title claim. Honey has also been used in long-lived human societies for many thousands of years, so it obviously isn't too devastating except if consumed in quantity. Even Judaism's scriptures counsel against doing that. Americans, however, tend to struggle with limiting themselves to a moderate intake of almost anything and then we think the problem must just be with what we are eating.
You didn't mention the plant based sweeter xylitol, which I hear is good for regulating good vs bad bacteria in ones mouth. I'm interested to hear what impacts could have on the microbium and health. Is it the wonder sugar alternative as some influencers claim?
Just read about it, takes a lot of processing to extract xylitol from wood or agricultural waste. It can have a laxative effect, my wife is intolerant of it. Oh, and it will kill a dog if consumed. I wouldn't touch it with a teaspoon.
@@janejohnson8738😬oh, I understood the opposite. I'm trying to look after my gut microbiome. It's really hard giving up everything that's artificial/ultra processed. I'm sticking to honey and sugar, plus cutting out cakes... unless it's a special occasion. As a child we rarely had cakes or biscuits as we had a very strict budget. We should eat like our grandparents did.
@@chrissieedghill-crump9745 It's a bit more complex than that, and xylitol is one of the things proved to kill off bad bacteria, to the extent that it's prescribed in Finland. But yes, generally, cutting out sugar and eating nuts, seeds, and the largest variety of fruit and veg (that would never have been available to previous generations) is the way to go.
Same. Talked and talked yet no concise answer. I have been using no sugar coffee creamer but wondering if a splash of unsweet lite coconut milk and a brown sugar cube would be better. I just bought the brown sugar cubes and coconut milk to see how it will affect my sugars T2D.
Malaysia has a lot of sugary drinks. I started using a monk fruit blend that reduced my calorie intake and resulted in weight loss. I have no problem swapping sugar for a low calorie option that actually lowers blood sugar levels.
Organic coconut sugar has a lower Glycemic Index than refined cane sugar and releases more slowly into the blood, thus avoiding major spikes. Xylitol is a good alternative to sugar and has many oral health benefits as well, maybe a small percentage will have a gut flora reaction however the body does adjust and slow introduction also helps in this case.
Your colleagues in the US would not call jam jelly. They are different products. Jam includes small pieces of fruit, jelly is clear, with no solids, as it is made only with strained juice, sugar, and pectin. Also, most white table sugar these days is made from sugar beets rather than cane juice. It is important to read the label.
THEY DIDDNT MENTION A LOT OF THINGS --- THINGS THAT MATTER -- HEATED HONEY IS JUST ONE OF THEM --- KUDOS to your open eyes and mind ! --- from Canada J.
The purity of honey needs to be discussed. It is so easily adulterated that we don't really know what we're eating. The same goes for olive oil. Government food and drug authorities ought to be testing various honey brands frequently in the public interest.
@@octomancer It is a real problem for the public that is not being addressed by governments. Much honey may contain fructose which is really unhealthy.
Wish you could talk about monk fruit and allulose. Allulose also seems to have research indicating it can reduce blood sugar spikes even if consumed alongside sugar/carbs
I think that the stronger flavour of honey means I'm likely to need less of it. That said I use whichever sugar is appropriate at the time without worrying about it too much. For sweetening things like rhubarb for example I just use orange juice, no actual sugar at all.
Rhubarb is quite poisonous you know.........eating the leaves can kill..........orange juice contains a lot of sugar.....the body reacts the same way to ANY sugar. ........commercially grown oranges are not pure healthy food........I know, I used to be a commercial citrus grower. 🥰🥰🥰
@@magicknight8412 Well yes. The whole point of the orange juice is that it sweetens the rhubarb enough to make it platable. But as the whole fruit, juice and pulp, ends up in there I think it is certainly better than adding one or two large spoons of refined sugar.
Thanks guys. I can't do your programme due to having HFI, but I do appreciate your information giving.It's surprising how many people have suggested I use Agave when I tell them I cannot tolerate Fructose (also sucrose and sorbitol). Most folk cannot get their head around the fact that I find any sweet tastes abhorrent! My taste buds have quite literally been my lifesaver!
Much commercial honey in UK & us supermarkets is not only imported, it is blended honey which has been pasteurized or worse. Food fraud cases in the "pure" honey market are rife. Jars, lids, labelling distribution & QA cost >>£1/lb for smaller format jars. Think about how much you pay for supermarket honey and ask yourself " is this for real at this price point?" Local pure honey has regulations stipulating the maximum permissible thermal treatments. Honey is metabolized very differently to sucrose which uses salivary amylase & mucosal glycosyl transferases in the small intestine. Honey is naturally pre-digested containing 40-60% of each of the monosaccharides varying with the predominant nectar source & season. Once again a nutritionist, like many medics, with a limited capacity (willingness?) to communicate the science & technology in a real world context. Seemingly without a firm grasp of the biochemistry too
There are no legal rules specific to local honey, such as heating etc, certainly in the U.K. The rules are just the rules. Some of the labelling requirements are slightly more relaxed for honey bought direct from the beekeeper. It’s just that honey bought from a local beekeeper is much much much less likely to have been pressure filtered in anyway and so contain more pollen etc and it shouldn’t have been heated, it may have been warmed to help it run through a filter or to re-liquify it.
Most honey differs from sugar in that there is some nutrient value. The only honey I use however is Tupelo Honey as it doesn't cause the same "spike" as sugar and other honeys do. And Monkfruit sweetener is the sugar alternative I prefer as it too does not have the spike and tastes close to the sugar we're used to. Not a full view of options in this interview!
90 years old laying on my death bed and looking back at what I have achieved in our modern times. A 3rd of my life I slept, a 3rd of my life I worked and a 3rd of my life I worried about what I was eating daily and its impact on my body. "Did you not a fun as well"? No I didn't realise I had to do that 🤨
I think the discussion is deeper than most people are thinking. People looking for sugar alternatives are dieters, watching their weight. Honey, maple syrup etc, in simple terms are still sugars, these dieters are looking for artificial sweeteners, so it would have been better to have discussed safe sweeteners.
Sarah you didn't answer the question about stevia. You only spoke about it being combined. I buy pure stevia drops with no other product mixed in. Is it better than table sugar or honey? Will it spike my blood sugar?
Don’t you consider allulose, monk fruit or Bocha Sweet natural sugar alternatives? Regarding stevia, I find most foods sweetened with it overly sweet. However, the simple dried leaves look like tea leaves and works well as a sweetener if used in an extremely small amount to sweeten tea while brewing the tea.
Iv learnt today that there is no difference between honey n sugar. They are both the same and bad for you. Though health food places say it’s pure honey 🍯 and good for you. I never use any other alternatives and don’t take sugar, though occasionally I do use honey in my tea/coffee/hot chocolate drinks. Thank you for sharing and explaining
I am Canadian and we love our maple syrup. It has been around for many many centuries thanks to our First People who discovered that sugar maples had sweet sap (not all maples produce maple syrup) Maple syrup is part of our culture, we produce 90% of the world’s maple syrup. The US produces the rest. I agree with Sarah that the hidden sugars in process foods are more damaging to our health than a small quantity of added sugar. I have been drinking my coffee with maple syrup for ages, I need less maple syrup( 1/2 tsp) to sweeten my coffee than white sugar ( 1 tsp) for the same sweetness. I usually replace honey with maple syrup in recipes (vinaigrettes, marinades, etc) Continue your amazing work! Bravo!
It seems ironic that another commentor negatively referred to pasteurised honey on sale in supermarkets whilst maple syrup, which I love, is produced by boiling and which also destroys the bacteria which would cause spoiling. As a beekeeper I would encourage people to buy honey from a local beekeeper.
I know it’s tolerance and conditioning but a tsp of anything hardly has a discernible taste. I have also tried sweetening my caffeine with maple syrup, it’s more palatable than honey to me, and I usually need a tbsp or two to mimic that double double taste.
I note that you said that table sugar was from sugar cane. This is only partly true as the other type is made from sugar beet, a plant grown in Britain and produced by a different company. Whether the sugar beet is any healthier, I would be very interested as they are two completely different plants.
@eileenfb1948 With the greatest respect, I have been in farming all my life but have never seen purple red sugar beet, and I have grown hundreds of acres in my lifetime. Check sugarbeet factories in East anglia and 2 great videos were made by a Lincolnshire farmer named Mr. Andrew Warde called wardieswaffle. These 2 videos take you through the whole process of making sugar fields to shops.
From an planetary warming context, the carbon footprints are huge including fossil fuel derived fertilizer. Sugar beet processing facilities only operate for a few months a year. The rest of the time they are mothballed
I did not learn from your video what the "1 thing" was that differentiated sugar from honey. The title of this video should have been "Alternatives to Table Sugar" because it spent more time talking about the multiple alternatives to table sugar instead of talking about "honey vs. sugar." I was once told that table sugar and honey both contain glucose and fructose; however, the table sugar has glucose and fructose in their disaccharide form while raw honey has each in its monosaccharide form. Is there any truth to that statement?
Sucrose is not absorbed in the gut and converted into glucose and fructose, it is converted (inverted is the correct term) in the stomach into glucose & fructose, which are then absorbed in the gut. ''When we say 'blood sugar' we often mean blood glucose'', NO! When we say 'blood sugar' we ALWAYS mean blood glucose. When we are told here that the natural sugar alternatives also contain glucose & fructose, in slightly different ratios we are not told if they exist as a disaccharide that needs to be inverted or as monosaccharides. Surely that's relevant? ''Nutrient'' implies a physiological benefit. ''Honey and other natural alternatives contain micronutrients... in very small amounts''. Yes! That's what micronutrient means. Are they present in sufficient quantity to have a physiological benefit? We are NOT told. Surely that's even more relevant? At this point I'm about halfway through the video and I haven't learned anything new and already identified four scientific errors or lacks... not impressed! ''Hidden sugar'' BTW is sugar added to processed foods to make them more addictive to the pleasure centre through the taste... again not made clear.
@@janetmackinnon3411 I'm still digging, but testing has shown pesticides in organic oats too. I think a matter of finding an independently tested brand.
Eurithatol is not a artificial sweetener, it’s a sugar alcohol, like sorbitol or mannitol, just one with a lower calorific value relative to sweetness because it’s not as digestible.
I found chicory root syrup/fibre very nice: tastes good and I have no bloating from moderate amounts. It's processed, but the gut microbiome likes it because it contains oligosacharides. There are a couple of snack bars that contain it.
I bought a pack of sugar alternative a while ago that I never even opened after reading the label. The first ingredient is bulking agent, eugh. The marketing info is great though: plant based, 0 sugar, 97% fewer calories, keto and vegan friendly, delicious aroma, the perfect alternative to sugar, etc. It’s not real food! I’d rather just eat natural, minimally processed sugar in small quantities, but I very rarely want it now.
monk fruit is a reasonably good alternative but it's impossible to get in the UK in a pure form, most of what is sold is cut with xylitol or other alcohol sugars
if it is unrefined green leaf powder with no additives then it's a 100% natural wholefood, preferably organic. I use it for sweetening hibiscus tea infusions.
Most sugar is NOT made from sugar cane but from sugar beet which is grown here in the UK..Hence why Cuba's economy is on it's knees,where cane was grown..Also I can't believe you haven't mentioned xylitol natural sugar which is found in dairy,oats,carrots,birch,dark chocolate and berries and also in most meat which unlike most plant sugars actually protects teeth but still adds carbs so still needs consuming in moderation to prevent diabetes..
Yep, I worked as an analyst for British Sugar for a few years and saw thousands of tonnes of sugar beet processed into white sugar. Molasses is also a byproduct of the refinery process. Tate and Lyle import (or used to) unrefined cane sugar from overseas and refine it into white sugar. I don't know much about Cuba's sugar industry, but most of their product used to be sold to their communist bloc customers before the fall of communism. British Sugar plc invested heavily in countries like South Africa and Malawi where the crop was sugar cane, many years ago so some of the products on the shelves (they own companies like Billingtons) may be derived from cane.
What yacon syrup and yacon powder? Monk fruit sugar? Arabinose? There are many alternatives you don׳t mention! And the dangers of aspartame and sucralose? PLEASE inform us!!
Although stevia is often mixed with other sugar substitutes, the only information you have given is about the added ingredients, nothing about stevia itself. There are stevia products that are "pure", like white sugar is "pure", you haven't reviewed any information about those, which indicates to me that there is no research to review. Please keep an eye open for research that studies stevia itself, rather than things like erythritol that are added to the commercial products in the grocery store. Stevia, as I understand it, does not deliver sugars to the liver or bloodstream, which sound advantageous. I wish there was more research, and the fact that there is not implies stevia is a contender with traditional sugars in the marketplace, and so is being buried under the weight of artificial sweetener information.
There have been some studies on it, I recall something about it being toxic to rats, there was some negative effect. I cannot recall exactly, it was years ago, but at the time I stopped consuming it. Have a google!
I agree the contents of the video are a bit disappointing as a lot of important stuff was left uncovered. I'm currently writing a blog post about different sweeteners. Will post a link here once done.
How is agave slightly different if it is processed by the liver, thats more than slightly. It would be good to know how much agave would be an issue for your liver and if this changes if you have t1 diabetes and processing any amount of sugar is a challenge. Is the damage to the liver a worthy pay off for lower bg levels in T1D basically...
Funny to hear this and was ready to interject that a lot of "store" honey is adulterated with common sugar while "farm" honey is all natural. Same with maple syrup and agave. No mention of beet sugar to which I never saw so many beets until I drove down the Central Valley of California. I worked also on riverside of the Mississippi in Memphis, TN and was shocked by the number of railroad tank cars leaving Cargill with high fructose corn syrup. All perhaps headed to your local soft drink bottling plants.
I really do wish you would cut the crap in these video's and get to the point. Nearly 15 minutes to answer one simple question when FIVE minutes or less will do. First answer YES or No, if YES then why; also if no then why thereby eliminating the useless happy chatty.
It sounds like there is no healthy alternative so I go with good quality raw honey as I have done for years and has kept me very healthy. I enjoy my cacao drink or jasmine green tea with pear with a teaspoon of honey. I tried Stevia and I felt bad from it.
Guys, if the feedback might be welcomed I’d like to say that this felt like one of the most rehearsed and scripted “conversations” I’ve ever watched. Honestly, it was painful. Couldn’t go past a few mins and this type of content sadly makes me question not just its accuracy, but your intent when producing it and the intellectual capacity you believe your target market possesses. You’re a respected brand, please lift your game from this level.
Agree, this sounded more like an infomercial. They really need to make these into more of a conversation. Look at some of the fully charged podcasts if you want an example of how to do it.
Lady Dr . ?! My oh my . Sugar doesn't "contains " fructose and glucose , sugar is chemical bond between the two . Same as water does not "contains" oxygen and hydrogen .
This is misleading. Firstly when you refer to "natural sugar alternatives" it suggests they are not sugars. For example honey is still sugar, maple syrup is still sugar... these aren't alternatives they are still sugar.
Like anything, fat and fibre are going to slow down the rate at which it's metabolised into glucose but it's still sugar, which is essentially empty calories and nothing changes that. Eating less or no added sugar is the best option.
Yes, it will have a smaller effect on your blood glucose, but you still have to metabolise it and it still adds calories to your meals without any nutrients. You shouldn’t eat dessert after each meal or even on a daily basis, but once in a while is ok. I’ve found once I cut out sugar, I don’t really want it, and most desserts taste sickly sweet to me. Even fruit tastes too sweet sometimes.
Yes it does to some degree. Due to slower absorption of the sugar due to delayed stomach emptying. it's all absorbed, but over a longer period of time which is healthier.
I did a total zero sugar of any shape or form for 6 months to see if my joint pains, ankle swelling and general malaise would go away. It did. Only issue I have now is even the tiniest amount of sugar gets my heart racing and palpitating, and boy do I feel sluggish and suffer brain fog! The worst thing is that as a menopausal woman, sugar brings back the dreaded sweats. So for now, I can tolerate a couple of squares of dark chocolate a day and that's about my lot. Even a small glass of red wine (one of my life-long pleasures) causes a reaction :( But the plus side of no sugar is I have way more energy, sleep better, and am much more lucid.
Listening to the presenter say honey is just spooned out of the hive is misleading. Honey extraction is carried out in 3 ways, none of which use heat to. Simply cutting and jarring up chunks of the comb is one way, followed by crushing and straining the comb and jarring up the honey, and lastly, placing the honeycombs in a centrifugal extractor and spinning it round at speed so the honey flies out and drains down into the container. None of these methods will affect the quality of the honey, time will vary and amounts extracted, but not quality. However, using heat to speed up the process of extracting raw honey will change the makeup of the honey, and potentially weaken or destroy enzymes, vitamins, minerals, etc.
Question to ZOE (Sarah, Tim, a.o.): what do you think about the statements and scientific analysis that Robert Lustig tells about Sugar? For instance about metabolism of fructose in the liver, and its detrimental side-effects on health, such as: NAFLD, diabetes, etc.
I've used maple syrup for years in my tea and not much of it. I have a coke (not diet) every few weeks or so because I like the sweet/acid balance. I lost my sense of smell from a head trauma so my sense of taste is basically from my tongue, so I hate it when something is too sweet. My big problem is salt since it makes foods more savory.
I live in florida. Im 71 and want to quit sugar. I went to local store to get a non sugar drink. Every single drink had sugar . Only a bottle of water had no sugar. Even beer, energy drinks have sugar. Un believable 😢
if you eat any type of fatty food your stomach empties more slowly. This is because it takes more time to digest fats than sugars. So eating sugary food with or after fatty food will delay the stomach emptying time and hence also delay the absorption of sugar from the intestine. So you may get a lesser spike in glucose later than if you eat sugary food on empty stomach. Hope this helps. I am a retired pharmacist.
I have also been using chicory root syrup thinking it was healthier that sugar and had the added benefit of fibre. Would be interested to hear your thoughts and if there have been any studies on its benefits - if any.
@Zoe please discuss chicory root syrup next time you talk about natural sugar substitutes: low in carb and high in fibre, I’m wondering what the drawback is.
I was waiting for the answer to the first question which you never answered eg is maple syrup or honey better? If the answer is no, say no!!! The Dr ever said no or yes. This is incredibly frustrating
sugar is sugar is sugar. Whether white powdered sugar, or syrupy sugar, its all sugar. Maple sugar and honey sugar may have some phytochemicals such as antioxidants as well so may be marginally healthier for you.
It is a great strategy to eat something sweet as a desert, so the spike of the blood sugar is not going to be so dramatic cuz is broken down slower with the rest of the food.
didn't learn anything new here, disappointing content with some generic info. Maybe a bit more in depth info about specific compounds, various sugar alcohols, you can't lump everything together. There is also honey and honeydew. Allulose is nice and so is trehalose and yacon syrup as good sugar substitutes. Btw, if someone is concerned about sugar spikes, keep in mind that some carbs i.e. mashed/baked potato have far higher GI than sucrose.
Very helpful. I came across Sweet White and Deadly many years ago and I keep away from sweets, chocolate, higher possessed food. But i did eat a lot of honey one time, now that's reduced. More info to learn. Thank you.
More than half of all table sugar consumed in the UK is produced from sugar beet, rather than from cane as claimed by our jolly 'expert talking down to the peasants'. OK, they are both more or less the same thing, glucose and fructose, (excepting that sugar from beet is vegan and cane sugar often contains animal bone char). Ah, well - getting things half right usually appears to be acceptable for ZOE. Perhaps they'll change their mind again in a couple of months
Yes, a peculiarly blinkered discussion. The speaker needs to define her terms - presumably by 'table sugar' she means refined white sugar, but there are also unrefined dark sugars. They work differently in the body. As a general rule, the more complex a sugar is, the better it is for you . . .
Hate on honey, the fear that somehow, somewhere someone is enjoying something sweet that is good for them.... I believe local raw honey can be good for you.
I am a Honey of a Honey just ask any bees living in hives growing in our back yards...Sugars were rarity in useage. Colorado red beets was a daily staple in our home,specially during World War II. Maple syrup was no danger to the liver. Home grown apples and oranges juices our drinks. Pepsi,Root Beer and other Colas not abundant in our household. Fresh milks directly from the dairy. Even the can milks used for coffee and cooking. Way before additives for store shelves. It's not what you eat,it's what you don't eat. According to some nutrisements. Words of cushion prevailed "" You are what you eat".. See you later going for a juicy,spicy hot dog!
Thanks for this info. It's helpful to have clarity on the fact that hidden sugars are what we should be focused upon. I'm a bit disappointed that your discussion made no differentiation between table sugar and cane sugar or natural unrefined honey and the highly refined and pasteurised product sold in supermarkets. And Agave syrup is so much sweeter that users take a smaller quantity. Do these differences improve health outcomes?
the difference of unpasteurized and pasteurized honey is night and day in terms of nutrients, but like she explained the majority is sugar, and what she didn't explain is its a high glycemic absorption carb, not to get confused with low glycemic absorption carb like the example of apples she gave. what is unhealthy is how fast the sugar goes into your blood and how much of that fast sugar you consume in one go.
I’ve found xylitol to be the closest healthier tasty alternative to sugar. It tends to be derived from natural plant sources. It’s also widey used in oral health products and chewing gum. I also enjoy date syrup, also quite healthy in moderation.
Xylitol is extremely toxic to dogs. Even small amounts of xylitol can cause hypoglycemia (low blood sugar), seizures, liver failure, or even death in dogs. If it is bad for dogs, then it probably isn't good for you either. Just avoid it altogether and lessen the risk that a dog might ingest it.
WARNING: Be careful with Xylitol (aka Birch Sugar, Wood Sugar and Birch Bark Extract) as it's lethal to dogs, even in tiny amounts. Dog owners should be diligent reading package labels before letting dogs lick clean any plates and even letting them lick your legs (or other body parts) after applying skin cream...read on. Xylitol is found in many low or sugar-free peanut and other nut butter, jam and jellies, pudding, sugar-free ice cream, ketchup, barbecue sauce, candy, mints and gum, pancake syrup, drink powders, baked goods and other sugar-free desserts, and more. Xylitol can also be found in skincare products, mouthwash, toothpaste, oral rinses, children's and adult chewable vitamins, dietary supplements (gummies and more), cough syrup and other liquid medicines like nasal sprays. Keep these products out of reach of dogs, especially those who like to counter- or table- surf and treasure hunt in waste baskets, open handbags, backpacks and totes. Please help share this message!! TYIA
Absolutely agree about date syrup, but as a pre diabetic it's all frighteningly confusing. Add flour, rice, potatoes & other carbs to the equation & you're left with tasteless veggies, beans, nuts, grains, some meats maybe milk protein products & eggs. And that's it. Fruit is not encouraged. I feel like a barn animal or a bird
I gave up all processed sugars for a few years and reduced inflammation to heal serious tennis elbow. Was my experience an expected bodily response? Do natural sugars not give as much inflammation?
Good video. I would've have liked it if the insulin response to these sugars were added to the presentation. Also the endocrine system and how it responds to natural and artificial sweeteners. For example, the sweet receptors on our tongue detect the sweetness and already start an insulin response. So artificial sweeteners with zero cals, still cause an insulin response which can cause an inflammatory response.
What about monk fruit? I know that this video was done a year ago but if you guys see this, I am really interested on monk fruit? I believe anything processed is way worse for us, but if it’s not processed, it still has to be better than the stuff that’s bleached and processed right?????
i didn't hear any mention on different honey runny honey is heated pure in heated golden creamy honey is pure and i'm certain much healthier if consumed in small quantities obviy
I eat fruit from time to time and really only when I want something sweet. I am more worried about my Dopamine response when eating too much fruit retriggering my sweet tooth addiction. Now that I have detoxed off sugar I do not want to relapse. In order to detox I need to give up artificial sweeteners and Natural sweeteners to break the Dopamine cycle. Now I Feel great and only eat Sweet things like fruit.
Good afternoon, beautiful Dr. Berry. I am a sugarcane farmer here in my country. I have a question. If I just condensed the cane liquid and make it thicker instead of turning it into sugar, is it healthy?
